Split Pea and Sweet Potato Sambhar

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Split Pea and Sweet Potato Sambhar

 

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Serving Size : 3 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup yellow split peas

5 1/2 cups water

1/2 teaspoon ground turmeric

1 pound sweet potato -- (1 medium), peeled, cut into 1-inch

cubes

1/2 teaspoon sambhar powder -- (1/2 to 1) (see Note)

1/2 pound eggplant -- (1/2 small), cut into 1-inch cubes

1/4 pound green beans -- cut into 1-inch pieces

2 teaspoons tamarind concentrate

Salt -- to taste

1 1/2 tablespoons canola oil or mustard oil

2 whole dried red chiles

1/2 teaspoon asafetida powder

1/2 teaspoon black mustard seeds

8 fresh or dried curry leaves -- (8 to 10)

1 cup diced onion

Chopped cilantro for garnish

 

A folk saying in South India is, " No wedding is possible without a dish of

lentils. " One popular version is sambhar, a richly spiced, soupy stew made with

toor dal, split pigeon peas. It is served not only at weddings, but in the

humblest of homes on a daily basis. Here I substitute the more familiar yellow

split peas for pigeon peas with excellent results. Sambhar is actually a style

of cooking that can be applied to many peas and beans. It always uses sambhar

powder, a mixture of coriander, fenugreek, turmeric, black mustard seeds, red

chiles, and at least two vegetables. Almost any vegetable is appropriate, but

South Indian cooks always add a few pieces of eggplant because of its ability to

absorb flavors. In this recipe, I also use green beans and sweet potatoes. Green

beans add a touch of color and sweet potatoes impart an appealing sweet taste.

Both contrast nicely with the spicy hotness of the stew.

 

1. If possible, soak split peas in 5 1/2 cups water for 6 hours or overnight.

Whether soaked or not, bring split peas and soaking water or 5 1/2cups fresh

water to a boil in a large steep-sided pan. Skim off foam from the top of the

surface and discard it or let it subside in the liquid. Lower heat slightly. Add

turmeric and simmer, covered, 20 minutes (30 to 35 minutes, if they haven't been

soaked). At this point the peas will not be completely cooked. Add sweet potato

and 1/2 teaspoon sambhar powder. Simmer, covered, another 6 to 8 minutes. Add

eggplant and green beans. Simmer, covered, an additional 10 to 12 minutes, or

until the peas have disintegrated into the sauce and the vegetables are tender.

Taste and add the remaining 1/2 teaspoon sambliar powder if you like. Add

tamarind and mix well. Season to taste with salt. Keep warm.

 

2. Heat oil in a small skillet until a light haze forms. Add dried chiles and

saute until they turn black, turning once. Sprinkle asafetida over the oil. Add

mustard seeds and saute until the seeds start to pop. (Hold the cover over the

skillet to keep the seeds from flying out.) Add curry leaves and cook until they

darken slightly, a few seconds. Add onion and cook until it is medium brown in

color, 5 to 8 minutes. Discard chile or leave it as a garnish. (Be sure to warn

the guests not to bite into it.) Pour this oil-spice mixture over the stew and

mix well. Serve garnished with cilantro.

 

Yield: 2 to 3 entree or 4 to 6 side-dish servings

 

NOTE: Some brands of sambhar powder can be very hot. It's best to start with 1/2

teaspoon, adding more later during cooking, according to taste.

 

SERVING SUGGESTIONS: My favorite grain accompaniment is brown rice, although

white rice, baked potato, or mashed potato goes perfectly wen. As sambhar

already contains many vegetables, you'll need fewer side dishes, perhaps sliced

cucumber, sweet onion rings, and Chile Chutney (page 212). Offer some sherbet or

ripe pineapple slices for dessert.

 

 

 

Source:

" The Bold Vegetarian, Bharti Kirchner ISBN 0-06-095056-0 "

 

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Per Serving (excluding unknown items): 162 Calories; 1g Fat (3.1% calories from

fat); 4g Protein; 37g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 33mg

Sodium. Exchanges: 2 Grain(Starch); 2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0